Prep 20 mins
Cook 1 hr 45 mins
According to the old newspaper clipping I have from my grandmother's recipe box, this recipe is the goulash served at the Pivovar U Pleku Brewpub restaurant near Prague, Czech Republic.
- Brown the onions and garlic in the fat, then brown the beef.
- Add flour and make a roux. (I have reduced the amount of oil so you may need a lot less flour to make a roux).
- Add tomatoes and beer. Stir then add remaining ingredients.
- Simmer gently until beef is tender (about 1 1/2 hours).
- Serve with dumplings or over rice or mashed potatoes.
Hello Celticeevergreen, I really appreciate your enthusiasm for the Flekovsky Goulash but I am sorry, your recipe is not true. Have a look at this site http://en.ufleku.cz/restaurant/menu and click the menu image "Goulash Ã la Flek, speck dumplings, bread dumplings". This is the way how the Flekovsky gulash is supposed to be looking like. Forget the lemon zest. Use ground caraway seed and ground black peper in addition. Use some tomato purÃ©e. Use a lard. The roux is to be made separately and added after beef is tender Else you'd have got also tasty but different meal. Best regards, Mirka from Czech rep.
I made this last night. I used ground beef, turkey and kielbasa as well as added bell pepper and mushrooms. I is wonderful! I used a small amount of olive oil to cook the onions. Yes I modified the recipe a bit, However I was looking for a good base recipe to make a meal that will feed hubby and me for several days for cheap as well as being good for us.
This was fabulous. I followed the recipe, but put everything except the flour & oil into my crockpot, cooked on high for 8 hours (my crockpot runs slow). I thickened with 1/4 cup cornstarch just before serving. Served with rice. Thanks Celticevergreen for this keeper. Made for ZWT4 by a fellow Fancy Feinschmecker